lemniscate

Raw sauerkraut is just kraut right out of the crock/jar that is still fermenting. Heating kraut kills the probiotics and the kraut is no longer considered raw. No translation needed.

@heidihThe RB salt is very intense. My opinion is it's saltier and funkier in a much smaller amount than liquid.

I have a large jar of it. A little goes a loooooonnnnnngggg way. It'll take me years to use up. I bought it directly off Red Boat's website. At the time I bought, they had chocolate cashew bars made with the salt. Very interesting, good, but very interesting. Looks like now they are selling caramels.

A distant family member sold those. I believe they would do in-home parties, like Tupperware. Hence the inheritance of a collection. They also show up frequently in thrift shops, but few people now-a-days even recognize Guardian Ware. There were slip on bakelite handles sold separately to make the pots less burn-y out of the oven. Those domed lids are great, I use them on all kinds of pots, like frying pans.

LOL. I actually use whole eggs in my curd, like this recipe. I think I get my excess egg whites from making egg nog. Then I make Munavalgekook cake.

I make it with or without zest. Just omit the zest in any recipe if you don't have zest. I actually like curd better without zest. Lemon curd is still lemony without zest.

Freeze it in cubes : or : super-saturate it with sugar and make a lemon syrup for drinks and adding to dessert recipes or over fruit: or : make lemon curd : or : can it in pint jars for easy storage : or : mix it with white distilled vinegar to make a household lemon scented cleaner...........................

Limoncello is easy, don't over think it. I have a generic lemon tree in my backyard also. Zest the lemons and soak the zest (no white pith!) in the dark in a bottle of Everclear. Cheap vodka will work also. A month aging will do, but the end date is pretty wide open. I sweeten it after it's done. You can add cream to it and make the wonderful crema di limoncello also. I've made orangecello. I've made grapefruitcello also, but I don't recommend it since there is something in the GF zest that makes my tongue go numb.

Green cabbage cooked in the Instant Pot is a revelation to me. Sliced in wedges and layered on top of each other, (I put a couple of whole medium carrots at the bottom as a trivet). Salt, pepper, 1/2 cup water or broth, 4-6 minutes, Natural release. The sweetest, tender cabbage side. I usually put me IP outside when cooking cabbage, because, you know, cabbage fragrance.

FYI, World Market has Yaupon tea blends on sale (looks like no shipping, in store only). Yaupon Brothers

Lime/Lemon squeezing is almost crossing over to the "absurdly simple but necessary cooking questions thread". Yeah, the cut side down/pointy end up in the hinged juicer is how all the margarita-hardened bartenders do it around here. This way. Another way I've seen in the agua frescas counters is cut the ends off both sides of the lime, cut in half, put it wide side up in the hand juicer and squeeze. The juice then shoots through the cut end of the lime straight down. This video shows that technique starting at 4:15 mark.

In this thread I learned there is such a thing as "toast guilt".

Same here. I might be a pork fat hoarder.

Check out red blue led grow lights on Amazon. Lots of choices and not expensive. These are the choice of "professional herb gardeners", if you get my drift.

I am a happy Chefsteps subscriber. I joined up with the Premium before Joule ever existed. That Chefsteps was a lot molecular gastronomy and early sous vide. I adopted the sous vide, avoided the "spherifications and centrifugy" stuff. But it was a better food entertainment than any dedicated cable cooking channel. And the content is on-demand, I can rewatch it as much as I like. When they emerged from their hiatus, I decided to up to the Studio Pass also. I like it, they are not so lab equipment focused, much more accessible for me. I am actually trying more of the new recipes/techniques than I did with the legacy recipes (BB, Before Breville). To each their own. I don't pay for any cable anything, so my food video subscription $$ go right to the source of creation. As for the Breville stuff being mediocre (?), isn't the Breville Control Freak considered a cutting edge induction hob? The users here on EG who have it really seemed to like it.

@Shelby I found that recipe online. It's in a South African Braai book. Takes a bit of time to load but I think this link should take you right to the page of the warm potato salad recipe.

I have a recipe for a warm potato and bacon salad that uses fennel. I haven't made it but it sounds pretty good.

I did a sourdough for a long ferment in the fridge. Got a lively one here. Big bubbles. Then into the cheap Oster oven with a diy steel as hot as it could get. Still need work on my shaping because I was aiming for bollilos with the pointy ends.

Soup.

I use the mustard steins as measuring cups. Filled to the 2nd line down, they are just about equal to 1 cup/225 ml.

I just checked the app and the sous vide risotto recipe takes me to the Chefsteps.com website. I am a Premium and Studio Pass member so I could see the SV risotto recipe. However, I experimented and logged out of my subscription, now it shows the SV risotto as a Studio Pass recipe only. So, that recipe is indeed behind the paywall.

Here is a good writeup. I grabbed one off the plant and chewed it raw on the stem end. It reminded me of chewing sweetgrass or alfalfa in the fields of our farm.

BTW, I just found out last year that the Ocotillo blooms are edible.

Wrap the tortillas in a towel/cloth/foil immediately after whatever heating technique, otherwise they dry out quickly and crack when trying to wrap. They need humidity to relax a moment before being able to bend for wrapping.

Limes become easier to juice after freezing then thawing. I freeze whole lemons all the time. The pulp becomes softer and gives up more juice. Pretty sure the tomatillos would be fine if you are cooking and blending them. I buy frozen mushrooms mixes all the time and the texture of the cooked mushrooms are normal to me. Good thing there were no fresh greens/leaves though. Those would have been a total loss.